Apple Pie Keto Hot Pockets


Step 1Peel and grate the zucchini.

Step 2Place the zucchini in a large bowl and add the cinnamon, Erythritol, cream of tartar (or lemon juice).

Step 3Combine well and let the zucchini sit for about 10 minutes to release the juices. Optionally, add a few drops of stevia.

Step 4Add the chia seeds and mix until well combined.

Step 5Let the chia seeds soak in all the excess juices, for about 30 minutes.

Step 6Meanwhile, preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). When the chia seeds have soaked up all the liquids, melt the shredded mozzarella (in a microwave oven or on the stove over a low heat), and then mix in the almond flour. Make sure to use part-skim, shredded mozzarella, not fresh mozzarella.

Step 7Roll the dough out between 2 sheets of parchment paper until very thin (I used a silicon mat and silicon rolling pin). Add the filling in the centre of the dough.

Step 8Fold over like an envelope and seal the dough. Poke some holes for releasing the steam while baking. Bake for 15 to 20 minutes, until golden brown on top.

Step 9When done, remove from the oven and let it cool down for a few minutes.

Step 10Serve warm or cold. Enjoy with a dollop of whipped cream or keto ice-cream!